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at RedFire Grill arc new to
Walled Lake but not new to creating
recipes we love to serve. Our chefs
have created works of eatable art
without the gallery prices. Stop by
and bring a friend, you'll he pleased.
The Best Of Everything
A little gem provides great food, atmosphere and staff
REDFIRE
DANNY RASKIN
Local Columnist
A
We're open for Lunch.
Please call about our hours.
West Maple
Pontiac Trail
Walled
Lake
WHERE GOOD FKIENDS
CET SERVED GOOD FOOD.
1050 I3enstein Road, Walled Lake, MI
248-669-2122
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Glatt
Kosher
ste of
SnNel
Mid-Eastern Cuisine
25254 Greenfield Rd., N. of 10 Mile
Oak Park, MI
967-6020
Fax
967-6095
CATERING FOR ALL OCCASIONS
15% OFF
L
COMPLETE CARRY-OUT
MEAT or PARVE
r
J
1
DAILY LUNCH SPECIAL
7 ITEMS TO CHOOSE FROM
INCLUDES FRIES & POP
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Under Supervision of the
0 Council of Orthodox Rabbis
Need a ♦
New
Coat?
5/22
1998
100
Check out the
Painters and
Wallpaper Hangers
in our
Marketplace
Home and Service
Guide.
restaurant that more and
more people are beginning
to hear about has been
gathering eye-opening
attention.
Nothing fancy ... No unnecessary
frills ... Just plain good food and
excellent servers in an exceptionally-
clean atmosphere.
Encore restaurant isn't easy to find
by itself .. But no problem when you
know it is inside the Quality Inn of
Bloomfield Hills, on Telegraph north
of Square Lake Road.
The tables with canary yellow linen
napkins, white linen tablecloths and
fresh flowers are enchantingly beauti-
ful.
Then add the sparkling smiles of
owner Charlotte "Chuckie" Sugayan,
server and hostess Lynne (Spatefore)
Sugayan, Chuckle's daughter-in-law;
and her all-around gal, Tamara Dil-
lard, a wonderful server, catering man-
ager, etc.
Seating is for 97, plus a large cock-
tail area with eight high-top tables and
12 bar stools
"It opened last September, and with
the new scoring by Oakland County
Health Department, hovers at the zero
mark for no violations ... quite an
admirable feat.
Everything on the menu is made
when ordered ... Nothing beforehand
.... with Executive Chef Warren
Thomas and Sous Chef Jeff Johnston,
both formerly of Tribute, putting out
food that has been drawing many
raves.
The herb-crusted rack of lamb with
an apple curry reduction has become a
big favorite ... Also the mushroom
encrusted beef tenderloin served with
a wild mushroom demi-glace ... And
chicken roulade with fresh spinach,
sun-dried tomatoes, Boursin cheese
and caramelized onions.
Chilean sea bass with shrimp,
grapes, parsley and white wine sauce
has few equals ... As does the skinned
perch with a lime-thyme beurre-blanc.
Vegetarians and others love the lay-
ered vegetable cake ... portabella
mushroom, eggplant, zucchini, yellow
squash and roasted peppers.
Little touches at Encore do not go
ly-liked treat.
unnoticed ... Like Chef Warren corn-
Chef Warren will make whatever
ing out to guests and asking if there
his guests want ... And the special
was anything special they wished ...
menus that change daily include dish-
Or the delicious garlic mashed pota-
es he and his kitchen staff have had
toes served in a cup on the
requests for.
plate so its taste doesn't inter-
Stuffed quail is a special-
fere with that of the entree.
ty ... As is sauteed veal
Encore is open Tuesdays
scaloppini with grilled
through Saturdays, 7 a.m. to
portabella mushrooms and
10 p.m., kitchen hours.
caper wine sauce served over
Chuckie used to own La
garlic parsley linguine ... or
Petite Fleur Catering in Birm-
pan-seared Atlantic salmon
ingham and has catered many
with sauteed yellow peppers,
prestigious parties for well-
shiitake mushrooms and
known folks ... This, with
thyme ... or spinach fet-
DAN NY
Doug Hershkovitz, head chef
tucine
with sauteed chicken,
RAS KIN
of catering, is still done in the
mushrooms,
celery, broccoli
200-capacity banquet hall that Local Columnist and carrots in a garlic wine
can be split into three individ-
sauce.
ual rooms at the Bloomfield Hills
Entrees are served with salad or
Quality Inn.
soup, vegetable and the garlic
Last year, Chuckie, Tamara, Warren
whipped potatoes or rice pilaf.
and Doug were in gay '90s garb as
Also with entrees is the most
Encore took first place at Cranbrook's
delightful and refreshing trio of sor-
Gala Le Cuisine with their Absolut
bet.
martini shrimp and citrus salad.
The tasty and so-good-to-look-at
pastries are made by
tOONSIKORNIta
Marilyn Johnson for
both the restaurant
and its catering oper-
ation.
Serving good
American cuisine in a
very clean environ-
ment with smiling
servers is an epitome
in dining ... a highly-
wanted asset.
Encore may be
hidden, but people
have a way of finding,
these little dining
gems that give so
much come-back sat-
isfaction.
Encore's "Chuckie" Sugayan.
1,700 MEALS ...
Jazz on Friday and Saturday
Surf and turf of filet mignon and
evenings is from 7:30 p.m. ... And an
shrimp- ... plus hors d'oeuvres that
outside patio of umbrella tables makes
seemed endless in an unbelievable
alfresco dining another dimension of
variety.
pleasure at Encore.
And no stationary kitchen ...
Inside, the clean, beckoning atmos-
that's a trick ... But not impossible as
phere is delightful ... Beige walls, strip
proven by super partygivers Tom and
lights on the ceiling, glistening brass
Diane Schoenith, whose Roostertail
railings everywhere.
Catering now seems able to do just
The Encore's honey tarragon vinai-
about anything except walk on water.
grette salad dressing goes over so big
They set up 15 grills and nine
that Chuckie has bottled this especial-
portable-like kitchens inside and out-